Moussakas Recipe

Parboil and slice

Peel potatoes (optional) and cut into 1/4-inch (6 mm) thick rounds. Put in a pot, cover with cold salted water, bring to a simmer and cook until just tender about 8–10 minutes. Drain and lay on a baking tray to steam off excess moisture for 5 minutes. Toss with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper; set aside.

Alternatively you may thinly fry or roast slices until lightly golden if you prefer a crisper base; allow to cool before assembling.

Salt and sweat (optional)

If your aubergines are large or bitter, slice into 1/3-inch (8 mm) rounds, sprinkle both sides lightly with 1 teaspoon salt, place in a colander for 20–30 minutes to draw out bitterness. Rinse and pat dry thoroughly.

Cook aubergines

Preheat oven to 220°C (430°F) or heat a large skillet. Brush aubergine slices with 3 tablespoons olive oil and season with 1/2 teaspoon pepper. Roast on a rimmed baking sheet at 220°C for 20–25 minutes, turning once, until tender and lightly browned. Or pan-fry in batches over medium-high heat until golden and soft (about 3–4 minutes per side). Set aside on paper towels to absorb excess oil.

Sweat aromatics

Heat 2 tablespoons extra-virgin olive oil in a large heavy skillet or saucepan over medium heat. Add the chopped onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until softened, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.

Brown the beef

Increase heat to medium-high, add ground beef and break up with a spoon. Cook until no longer pink and starting to brown, about 6–8 minutes. Stir in 2 tablespoons tomato paste and cook 2 minutes to caramelize slightly.

Deglaze and simmer

If using, pour in 120 ml red wine to deglaze the pan, scraping up browned bits; let reduce 2–3 minutes. Add the crushed tomatoes, 120 ml stock, 1 teaspoon dried oregano, 1/4 teaspoon cinnamon, bay leaf, 1.5 teaspoons salt and 3/4 teaspoon black pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low and cook partially covered for 25–30 minutes, stirring occasionally, until thickened. Taste and adjust seasoning; remove and discard the bay leaf.

Prepare roux

Warm 900 ml milk in a saucepan until just below simmering. In a separate medium saucepan melt 80 g butter over medium heat. Whisk in 60 g flour and cook, whisking continuously, for 1–2 minutes to form a pale roux (do not brown).

Finish béchamel

Slowly add the warm milk in a thin stream while whisking vigorously to prevent lumps. Bring to a gentle simmer and cook for 4–6 minutes until thick and coat the back of a spoon. Stir in 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon freshly grated nutmeg. Remove from heat and whisk in 60 g of the grated cheese. If using the optional beaten egg, temper it with a few spoons of hot béchamel, then whisk back into the sauce for a richer, firmer top. Keep warm.

Preheat and prepare dish

Preheat oven to 180°C (350°F). Lightly oil a 23 x 33 cm (9 x 13 in) baking dish or similar casserole with 1 teaspoon olive oil.

Layer potatoes

Arrange a single even layer of parboiled potato slices on the bottom of the prepared dish, slightly overlapping. Dot with small bits of the 20 g butter.

Layer aubergines

Cover potatoes with a layer of roasted/pan-fried aubergine slices, overlapping as needed. Season lightly with a pinch of salt and pepper.

Add ragu

Spread about half of the warm beef ragu evenly over the aubergines. Repeat with another layer of potato, another layer of aubergine, then spread the remaining ragu on top so meat is the top layer under the béchamel.

Top with béchamel

Pour the béchamel evenly over the assembled casserole, using a spatula to smooth the surface. Sprinkle the remaining 20 g of grated cheese over the top if any remains (from the 80 g total).

Bake

Bake in the preheated 180°C oven for 45–55 minutes, until the béchamel is set, puffed and golden brown. If the top is browning too quickly, loosely tent with foil.

Rest

Remove from oven and let rest for at least 20–30 minutes to set (this makes slicing clean wedges much easier).

Serve

Cut into portions, garnish with chopped fresh parsley and serve warm. Moussaka is excellent with a simple green salad and crusty bread.